 |
Prep Time: 30 Minutes Cook Time: 58 Minutes |
Ready In: 88 Minutes Servings: 12 |
|
Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust. Ingredients:
3/4 cup butter, softened |
1 1/4 cups granulated sugar |
1/3 cup plain yogurt |
1 egg yolk |
1 teaspoon grated orange rind |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1 pinch salt |
3/4 cup sliced almonds |
5 cups chopped rhubarb |
1 tablespoon orange juice |
1/3 cup strawberry jelly |
Directions:
1. Cream butter with 3/4 cup of the sugar.
2. Beat in yogurt, egg yolk and orange rind.
3. Combine flour, baking soda, salt and 1/2 cup of the almonds.
4. Gradually stir into butter mixture until mixed.
5. Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
6. Toss rhubarb with remaining sugar and orange juice.
7. Arrange evenly over the dough.
8. Sprinkle remaining almonds around the edge.
9. Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
10. Let cool on rack.
11. Remove side of pan.
12. To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
13. Reduce heat and boil gently whisking often for approx.
14. 3 minutes or until thickened.
15. Brush over rhubarb and sides of cake.
16. Let stand to cool for 5 minutes.
|
|